Description

This creamy bean soup with kielbasa combines tender Great Northern white beans and flavorful smoky kielbasa sausage in a rich, velvety broth. Sautéed onions, carrots, and garlic enhance the depth of flavor, while a touch of flour thickens the soup to a perfect consistency. Comforting and hearty, this soup is an ideal meal for cozy gatherings or a satisfying family dinner.

Ingredients

Scale

Meat and Oil

1 tablespoon vegetable oil
2 rings (13 ounces) kielbasa, sliced

Vegetables and Aromatics

1 large yellow onion, chopped
2 medium carrots, diced
2 teaspoons minced garlic

Dairy and Liquids

3 tablespoons unsalted butter
3 cups chicken broth
1 cup whole milk

Seasonings and Others

½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup all-purpose flour
2 tablespoons Worcestershire sauce
2 cans (15 ounces each) Great Northern white beans, rinsed and drained

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Instructions

Brown the Kielbasa: Heat the vegetable oil in a large pot over medium-high heat. Add the sliced kielbasa and cook, stirring occasionally, until browned and slightly crispy, about 7 to 9 minutes. Remove the kielbasa from the pot and set aside.
Sauté Vegetables: In the same pot, melt the unsalted butter. Add the chopped yellow onion, diced carrots, minced garlic, kosher salt, and black pepper. Sauté the mixture over medium heat until the vegetables are softened and fragrant, approximately 10 to 12 minutes.
Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables. Stir well and cook for a couple of minutes to eliminate the raw flour taste, ensuring it blends smoothly with the vegetables.
Combine Liquids: Slowly pour in the chicken broth, whole milk, and Worcestershire sauce while stirring to combine. Bring the mixture to a gentle simmer, allowing the soup base to start thickening.
Add Kielbasa and Beans: Gently stir the browned kielbasa slices and rinsed Great Northern white beans into the simmering soup. Mix thoroughly but gently to keep the beans intact.
Simmer and Thicken: Reduce the heat to medium-low and let the soup simmer uncovered for 15 to 20 minutes, stirring occasionally until the soup thickens to a creamy consistency. Serve hot and enjoy your hearty, comforting soup.

Notes

To make the soup spicier, add a pinch of crushed red pepper flakes when sautéing the vegetables.
For a dairy-free option, substitute whole milk with unsweetened almond or oat milk and use olive oil or a vegan butter alternative instead of unsalted butter.
Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day.
To make the soup gluten-free, use a gluten-free flour blend or cornstarch as a thickener instead of all-purpose flour.
Serve with crusty bread or a light salad for a complete meal.